golfandbrew
Member
I recently had a discussion with someone about rehydrating lager yeast. It's been a long time since I brewed a lager so I thought the forum may be able to help me out.
I know fermentis and the like will recommend lower temps when rehydrating lager yeasts but other sources (books, forum articles, ect) never seem to make this distinction.
My thinking was that since you are just rehydrating the yeast the warmer temps of 30-40 C wouldn't hurt and would actually be ideal. This is assuming you are not taking the yeast straight from the fridge and into the warm water. My other assumption is that you are still letting the rehydrated yeast cool to fermentation temps before pitching.
I did take a packet of lager yeast and split between two jars to rehydrate. One jar at 35 C and one at 25 C. The 35 C water rehydrated the yeast much better. I did not have wort to pitch these into to see any difference in fermentation or flavor. Hoping the forum may be able to offer some insight as to the impact, if any, of redyrating lager yeast at a higher temps of 30-40C?
Cheers!
I know fermentis and the like will recommend lower temps when rehydrating lager yeasts but other sources (books, forum articles, ect) never seem to make this distinction.
My thinking was that since you are just rehydrating the yeast the warmer temps of 30-40 C wouldn't hurt and would actually be ideal. This is assuming you are not taking the yeast straight from the fridge and into the warm water. My other assumption is that you are still letting the rehydrated yeast cool to fermentation temps before pitching.
I did take a packet of lager yeast and split between two jars to rehydrate. One jar at 35 C and one at 25 C. The 35 C water rehydrated the yeast much better. I did not have wort to pitch these into to see any difference in fermentation or flavor. Hoping the forum may be able to offer some insight as to the impact, if any, of redyrating lager yeast at a higher temps of 30-40C?
Cheers!